Avocado with Bell Pepper and Tomatoes

This was a delicious recipe, and one that I think deserves “Main Dish” status. This week it was just a humble side dish because we served it with delicious cider brats. I wouldn’t change a thing about this recipe except to double it (it only makes 2 servings) and use less lime juice.

Avocado with Bell Pepper and Tomatoes


  • 1 tsp extra virgin olive oil
  • Juice of 1/2 lime
  • 1 small clove garlic, minced
  • Pinch cayenne
  • Coarse salt, to taste
  • 1 ripe avocado, cubed
  • 1/2 yellow bell pepper, stem and seeds removed, diced
  • 6 cherry tomatoes, halved
  • Chives, to taste
  • 1 Tbsp freshly chopped cilantro


  1. In a small bowl, whisk together oil, lime juice, garlic, cayenne and salt. Set aside.
  2. In another bowl add avocado, bell pepper, tomatoes, chives, and cilantro. Gently stir in oil/lime mixture.

2 thoughts on “Avocado with Bell Pepper and Tomatoes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s